Sausages with Buttered Mashed Potatoes

Introduction

The sausages get a short initial browning, then 25 minutes on low heat so they cook through without burning outside. Paired with mashed potatoes finished with butter and a splash of milk, this works as a straightforward dinner for two with very little hands-on cooking.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 2

Ingredients

• 2-3 good British butcher’s sausages per person
• 2 medium-to-large potatoes per person (Maris piper potatoes are good.)
• A little vegetable oil
• Some butter or margarine
• A splash of milk

Instructions

Bangers

1. Put a large heavy frying pan on a hob over a medium heat. Put in a little vegetable oil (if desired) and let it warm up.
2. Then place the sausages in a single layer in the frying pan. Let them fry a minute or so, then turn them over, fry another minute, turn them around again, to try and get a bit of colour all over.
3. Once they’ve been in the hot pan for 5 minutes or so, turn the heat right down to low. Let them fry very gently for the next 25 minutes, turning them over every 5 or 10 minutes so they get cooked evenly. You can cook them for longer than this (even up to about an hour on a very low heat). Always make sure the sausages are cooked all the way through (no pinkness should remain).

Mash

1. Peel the potatoes and chop them roughly into pieces around 1 or 2 cm thick. Add them to a large pan of boiling water and boil vigorously for 15 minutes.
2. When they’re done (they’ll be soft enough that you can easily put a knife/fork into one of the pieces), drain them in a colander and return them to the big pan (not on the heat any more).
3. Add a generous knob of butter and a splash of milk to the potatoes, and mash them all up with a potato masher.

Variations

• Change the beef sausages to chicken sausages if you want a lighter result; the flavor is milder and the finished dish feels less rich.
• Use margarine instead of butter and a plain non-dairy milk instead of milk for the mash; you keep the soft texture with a slightly less creamy finish.
• Replace one potato per person with parsnip before boiling; the mash comes out a little sweeter and slightly looser.
• Mash the potatoes less if you want a rougher, chunkier texture, or add a little more milk for a smoother, softer mash.

Tips for Success

• Use a heavy frying pan and keep the sausages in a single layer so they brown instead of steaming.
• After the first 5 minutes, turn the heat right down; if the pan stays too hot, the skins can split before the centers are fully cooked.
• Cut the potatoes to roughly the same 1 to 2 cm size so they soften at the same rate.
• Drain the potatoes thoroughly before adding butter and milk, or the mash can turn watery.
• Add the milk a little at a time when mashing so you can stop once the texture is soft but not loose.

Storage and Reheating

Store the sausages and mashed potatoes in separate airtight containers in the fridge for up to 3 days. For longer storage, freeze them separately in freezer-safe containers for up to 1 month.

Reheat the sausages in a covered frying pan over low heat with a small splash of water, or in a 180C oven for 10 to 12 minutes until hot through. Reheat the mash in the microwave covered, or on the stovetop over low heat, stirring in a small splash of milk to loosen it.

FAQ

Can you use a different potato for the mash?

Yes. A floury potato gives the lightest mash, so use another starchy variety if you cannot get Maris Piper.

Can you make the mashed potatoes ahead of time?

Yes. Make them up to 1 day ahead, refrigerate, and reheat with a little extra milk so they loosen back up.

Why are the sausages splitting in the pan?

The heat is usually too high after the initial browning. Keep the pan on low for the long cook so the inside catches up without bursting the outside.

Can you use chicken sausages instead of beef sausages?

Yes, but they usually release less fat and can dry out faster. Cook them gently and make sure the center is fully cooked before serving.